Stuffed Pepper Soup adapted by SkinnyTaste
3 cups cooked brown rice
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste
Directions: In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
This soup was a big hit in my house tonight. We love stuffed green peppers (recipe) so I thought that this would be a hit and I was right. All 3 of the kids ate it! (score!!)
The mixture of the 2 different peppers gave it a little variety in both color and taste.
I used the Uncle Ben’s 90 second microwaveable brown rice (a favorite of mine) and 1 package ended up being enough for all of us. You could also use either bulgur or even quinoa.
Hope you enjoy!